Chicken Fajitas

Slice the chicken against the grain after the bath, never before. Even with chicken, grain direction matters - going with the grain gives you stringy strips, against gives you tender bites. Cut on a slight bias for wider strips that look better on the plate.

Marinate in lime, garlic, cumin, and chipotle for at least 2 h. The acid is doing flavor work, not tenderizing - chicken doesn't need tenderizing the way beef does. Anything past 8 h and the surface starts to get mealy from the citrus.

Sous vide at 150°–155°F for 2 h, no more. Fajita chicken should be slightly firmer than poached so it can stand up to the screaming-hot sear. Lower temps make it too soft to char properly without falling apart.

Sear in a smoking-hot cast iron, not a non-stick. Fajitas need char marks - that distinctive smoky-bitter edge that makes them taste like they came off a grill. A non-stick can't get hot enough. Cast iron, blazing hot, no oil in the pan.

Anti-tip: don't add the peppers and onions to the chicken bag. They'll turn limp and watery. Sear them in a separate hot pan after the chicken is done, with just enough oil to prevent sticking. Char marks are mandatory.

Marinate chicken for at least 1 h before bagging for best flavor

Pat dry before searing to get good color

Sauté vegetables separately so they stay crisp

Still slice against the grain for tenderness

This temp works great for batch cooking

Add a splash of lime juice after slicing for brightness